不同熟化方式对板栗品质特性的影响

Effect of different ripening methods on quality characteristics of Castanea mollissima Blume

利用蒸煮、烘炒和微波3种方式对信阳板栗进行熟化处理,探究不同熟化方式对板栗品质特性的影响。结果表明:随着不同方式熟化处理时间的延长,板栗粉的吸水性、持水性、持油性整体上有所增加;不同熟化处理方式对板栗粉中的官能团无明显影响;延长蒸煮和微波处理时间能增加抗性淀粉(RS)含量和减少快消化淀粉(RDS)、慢消化淀粉(SDS)含量;延长烘炒时间能增加RDS、SDS含量和减少RS含量;延长蒸煮时间可减小板栗凝胶硬度;延长烘炒和微波时间可增加板栗凝胶硬度。

Using three methods of cooking,roasting and microwave to ripen Xinyang Castanea mollissima Blume,and the influence of different ripening methods on the quality characteristics of Castanea mollissima Blume was investigated.The results showed that with the prolongation of ripening time by different methods,the water absorption,water holding capacity,and oil holding capacity of Castanea mollissima Blume powder increased overall.Different ripening methods have no significant effect on the functional groups in Castanea mollissima Blume powder.Prolonging cooking and microwave treatment time could increase the content of resistant starch(RS)and reduce the content of fast digestible starch(RDS)and slow digestible starch(SDS).Extending the roasting time could increase the content of RDS and SDS,and reduce the content of RS.The hardness of Castanea mollissima Blume gel could be reduced by prolonging cooking time.The hardness of Castanea mollissima Blume gel could be increased by prolonging the roasting and microwave time.